Grated Rutabaga with Parmesan

Photo: David Malosh
Prep Time:
25 mins
Total Time:
45 mins

Mellow the sharpness of rutabaga by simmering with white wine, broth, sauteed shallots, and fresh thyme. Finish with Parmesan for a welcome hit of umami.


  • 2 tablespoons extra-virgin olive oil

  • 1 shallot, minced (⅓ cup)

  • ¼ cup dry white wine

  • 1 pound rutabaga, peeled and coarsely grated (4 packed cups)

  • 1 cup low-sodium chicken or vegetable broth

  • 1 tablespoon fresh thyme leaves

  • Kosher salt and freshly ground pepper

  • 2 tablespoons finely shredded Parmesan


  1. Heat oil in a medium saucepan over medium. Add shallot and cook, stirring occasionally, until tender, about 5 minutes. Add wine and cook until reduced by half, about 2 minutes. Add rutabaga, stock, and thyme and bring to a simmer. Cook, covered, until rutabaga is tender, 20 to 25 minutes. Season with 1/4 teaspoon salt and pepper to taste. Sprinkle with cheese before serving.

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